Stekt lax med vintergrönsaker och kombubuljong

Ingredients for Seared Salmon with Winter Vegetables and Kombu Broth

• 2 matskedar vegetabilisk olja, delad

• 1 small yellow onion, halved through root

• 1 small bunch baby turnips (about 350g ), greens torn into pieces, turnips peeled, quartered

• 3 large shallots, sliced into rings

• 1 3" piece ginger, peeled, sliced 1/4" thick

• 90g kombu

• 1 tablespoon kosher salt, plus more

• 230g dry vermouth

• 1/2 small butternut squash (about 350g ), peeled, seeded, cut into 1/2" thick pieces

• 170g pieces skin-on salmon fillet

• Nymalen svartpeppar

• 1 lemon, halved

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion, cut sides down, and cook, undisturbed, until dark brown, about 5 minutes.

Transfer onion to a large Dutch oven or other large pot and add turnips, shallots, ginger, kombu, 1 tablespoon salt, and 1925ml water. Bring to a gentle simmer (do not boil or broth will be bitter) and cook until broth is light golden and onion is soft, 40–50 minutes.

Add vermouth to broth and simmer 5 minutes. Remove onion and kombu; discard. Add squash and simmer until just softened, 12–15 minutes. Add turnip greens and simmer, stirring occasionally, until tender, about 2 minutes.

Meanwhile, season salmon with salt and pepper. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook salmon, skin side down, until skin is very crisp, about 2 minutes. Turn salmon and cook 30 seconds longer (salmon will be rare; it will continue to cook in the hot broth). Spoon broth and vegetables into shallow bowls and top with salmon, skin side up; squeeze lemon over.

DO AHEAD: Broth and vegetables (without turnip greens) can be made 1 day ahead. Reheat and add greens just before serving.

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